Mix together the soy sauce, mirin and tomato ketchup. Add a pinch of sugar. Check the seasoning, then stir in the garlic and ginger. Add the water chestnuts, ensuring they are well-coated in marinade. Leave for at least 2 hours to absorb flavour.

Pre-heat oven to 200C / Gas Mark 6.

Cut the bacon rashers in half.

Drain the water chestnuts. Roll one (or 2 depending on how thick they are) in a piece of bacon, securing with a toothpick. Brush each with a little of the marinade. Sprinkle over a little palm sugar.

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Born in Nottingham. Grew up in Kuala Lumpur and now based in north London. Marketing Communications professional, project manager, writer, researcher, tree hugger, home cook and food blogger. Trainee assassin sounds more interesting though but the reality is that I am cooking seasonally, learning to forage and to trust my instincts, and writing about food; discovering new ingredients and dreaming that I'm part kitchen witch, part mad scientist. I wish!